Easy Korean Beef
Easy Korean Beef! is a easy Korean recipe that serves 4. 250 calories per serving. Recipe by Matthew Augusta on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $5.95 total, $1.49 per serving
Ingredients
- 1 pound Ground Beef (80/20 lean, break up with a spoon while cooking)
- 1/2 teaspoon Salt (Kosher or sea salt)
- 1/4 teaspoon Black Pepper (Freshly ground)
- 2 medium Shallots (Finely minced)
- 2 cloves Garlic (Minced)
- 1 teaspoon Fresh Ginger (Minced)
- 1/4 cup Soy Sauce (Low‑sodium preferred)
- 1/4 cup Granulated Sugar
- 1 tablespoon Rice Wine Vinegar
- 1 teaspoon Sriracha
- 1 teaspoon Korean Chili Flakes (Gochugaru)
- 1 teaspoon Sesame Oil (Toasted sesame oil for flavor)
- 1 tablespoon Lime Juice (Freshly squeezed)
- 2 tablespoons Cilantro (Chopped)
- 2 stalks Green Onion (Thinly sliced)
- 1 teaspoon Cornstarch (Mixed with 1 tablespoon water to form a slurry)
- 1 tablespoon Water (For cornstarch slurry)
Instructions
Prep Ingredients
Finely mince the shallots, garlic, and ginger. Chop cilantro and slice green onions. In a small bowl, whisk together cornstarch and water to make a slurry.
Time: PT5M
Brown the Beef
Heat a little oil in the skillet over medium‑high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up, until about halfway done (≈4 minutes).
Time: PT4M
Temperature: Medium‑high
Add Aromatics
Add the minced shallots, garlic, and ginger to the beef. Stir‑cook for about 30 seconds until fragrant.
Time: PT30S
Temperature: Medium‑high
Build the Sauce
Pour in soy sauce, sugar, rice wine vinegar, sriracha, Korean chili flakes, and sesame oil. Stir to combine and let the mixture come to a gentle simmer.
Time: PT1M
Temperature: Medium
Thicken and Finish
Stir in lime juice, cilantro, green onion, and the cornstarch slurry. Cook, stirring, until the sauce thickens and coats the beef, about 2–3 minutes.
Time: PT3M
Temperature: Medium
Serve
Taste and adjust seasoning if needed. Serve hot over steamed rice, noodles, or lettuce leaves.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Gluten‑containing, Dairy‑free, Nut‑free
Allergens: Soy, Sesame, Wheat (soy sauce)
Ingredient Substitutions
- Instead of Ground Beef: Ground Turkey, Ground Pork
- Instead of Salt: Table Salt
- Instead of Black Pepper: White Pepper
- Instead of Shallots: Red Onion (finely diced)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of Soy Sauce: Tamari
- Instead of Granulated Sugar: Honey (2 tbsp)
- Instead of Rice Wine Vinegar: Apple Cider Vinegar (1 tsp less)
- Instead of Sriracha: Chili Garlic Sauce
- Instead of Korean Chili Flakes (Gochugaru): Paprika (for color only)
- Instead of Sesame Oil: Peanut Oil (for less sesame flavor)
- Instead of Lime Juice: Rice Vinegar (1 tsp)
- Instead of Cilantro: Thai Basil
- Instead of Green Onion: Chives
- Instead of Cornstarch: Arrowroot powder
Equipment Needed
- Large Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Small Bowl
- Spatula or Wooden Spoon
- Whisk (optional) (optional)
Critical Steps — Do Not Skip
- Cooking the beef only until halfway before adding aromatics prevents over‑cooking.
- Adding garlic and ginger for just 30 seconds avoids bitterness.
- Incorporating the cornstarch slurry at the end ensures a glossy, thick sauce without lumps.
Chef Tips from the Video
- For extra umami, stir in a teaspoon of fish sauce at the end.
- Use a mix of ground beef and pork for richer flavor.
- Serve with a side of pickled vegetables for contrast.
Troubleshooting
Sauce is too thin.
Add a little more cornstarch slurry (1 tsp cornstarch + 1 tsp water) and simmer until thickened.
Beef is dry.
Reduce cooking time before adding aromatics and keep the pan covered briefly to retain moisture.
Overly salty.
Add a splash of water or extra lime juice to balance, and reduce soy sauce next time.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce ingredients and cornstarch slurry in advance; keep refrigerated.
- Cooked beef can be reheated with a splash of water or broth to restore moisture.
Frequently Asked Questions
What is the cultural significance and history of Korean Beef (ground) in Korean cuisine?
Ground beef dishes like this are modern adaptations of traditional Korean stir‑fries that use minced meat (soegogi bokkeum). They reflect Korea’s post‑war embrace of quick, protein‑rich meals and are often served with rice as a comforting everyday dish.
What are the traditional regional variations of Korean Beef dishes in Korea?
In the south, beef may be marinated longer and paired with gochujang, while northern styles favor milder soy‑based sauces. Some regions add fermented soybean paste (doenjang) or Korean pear puree for sweetness.
How is Korean Beef traditionally served in Korean households?
It is typically served hot over a bowl of steamed short‑grain rice, accompanied by banchan (side dishes) like kimchi, pickled radish, and a fresh lettuce wrap for making ssam.
What occasions or celebrations is Korean Beef commonly associated with in Korean culture?
While not a ceremonial dish, Korean Beef is a staple for family meals, quick weeknight dinners, and gatherings where a hearty, shareable protein is needed, such as after school or work.
What authentic ingredients give Korean Beef its distinctive flavor compared to other Asian beef dishes?
The combination of soy sauce, gochugaru (Korean chili flakes), sesame oil, and a touch of rice wine vinegar creates the signature sweet‑savory‑spicy balance unique to Korean cuisine.
What other Korean dishes pair well with Easy Korean Beef?
Serve it alongside kimchi, Korean cucumber salad (oi muchim), or a simple seaweed soup. It also works well with japchae (stir‑fried glass noodles) or bibimbap for a complete meal.
What are the most common mistakes to avoid when making Easy Korean Beef?
Over‑cooking the garlic, adding too much cornstarch, or cooking the beef until fully done before the sauce can lead to a bitter or dry dish. Follow the timing steps to keep the meat juicy and the sauce glossy.
Why does this Easy Korean Beef recipe use a cornstarch slurry instead of reducing the sauce longer?
The slurry quickly thickens the sauce without over‑reducing, preserving the bright lime and fresh herb flavors. A longer reduction could make the sauce overly salty and dark.
Can I make Easy Korean Beef ahead of time and how should I store it?
Yes, the beef and sauce can be cooked up to two days in advance. Store in an airtight container in the refrigerator and reheat gently, adding a splash of water if the sauce thickens too much.
What does the YouTube channel Matthew Augusta specialize in?
The YouTube channel Matthew Augusta focuses on straightforward, home‑cooked recipes that blend classic comfort food with global flavors, offering clear step‑by‑step tutorials for busy home cooks.
Last updated: August 31, 2026
